Peel the boiled potatoes and cut them in 4 quarters. De shell the hard boiled eggs.
Marinate the potatoes as well as the eggs together in ½ tsp of turmeric powder, ½ tsp of red chili powder and salt.
In a bowl, mix together garlic paste, cumin powder, balance red chili and turmeric powder, 2 tbsp of white vinegar and make a paste. Add salt to taste and then check to see if you need more vinegar. If required, add a few drops of water to make a nice smooth paste.
In a wok or a frying pan, pour a tbsp of mustard oil. When it is hot, add the eggs and the potatoes and lightly fry them. Once there is a bit of colour, take them out and keep aside.
Pour the rest of the mustard oil in the wok. When it starts to smoke, add the panch phoron and the dry red chili.
Let the spices splutter. Just when they start taking colour, add the wet paste.
Let the wet paste cook over high heat for a couple of minutes and then medium to low heat till the time it starts to release oils; while throughout stirring to prevent the spices from sticking to the bottom of the wok.
Once you can see oil releasing, add the potatoes and the eggs. Coat the masala evenly and keep stirring.
Sprinkle some water if you feel. Add the sugar to balance out the sourness from the vinegar.
Add a cup of water and let it cook over high heat for about 3 – 4 minutes before turning off the heat.
Serve it hot with some steamed rice.